Pumpkin and Roquefort cream
+4 servings
-1 piece of pumpkin of about 500 g
-1 small onion
-1 big potato
-30g of butter or margarine
-1 glass of milk
-1 glass of vegetable stock
-1/2 glass of cooking cream
-50g of Roquefort cheese
-Salt and pepper
*-*Peel and cut the vegetables into pieces.
*-*Melt the butter in a frying pan and sauté the onion at low heat until it becomes transparent.
*d*Add the pumpkin, potato, milk and the stock. Take it to boiling point.
*r*Lower the heat, cover and cook for 20 minutes.
*p*Lightly cool before mixing or mashing.
*-*Put it back into the cooking pan and, at very low heat, add the cream and the pieces of Roquefort, stirring until it melts. Season and serve.